#找的味道的味道# The scattered memories are pieced together, but they can't spell a complete picture. Only the memories of the pieces, the taste of childhood, so they will not be discarded and forgotten. In our northeast, in the late autumn, every family will be marinated with a tank full of sauerkraut. As a must-have for the winter, it has been deeply printed on the mark of our habit. For a long time, if you can't eat it, you will miss it. I have been in the kitchen for a few months, but when I have time, I will cook, and suddenly miss the simple and familiar taste of my mother. The kitchen will lend it to my mother, let her open the memory box for me, and use the taste to outline the childhood. Beautiful picture, tasting, just to find the beauty in memory, the taste in memory.
The sauerkraut is washed several times with water, one leaf and one leaf are smashed down, and the thick part is thinned, and the shredded wire is washed in water to squeeze out excess water.
Pour the oil in the pot, add 70% hot onion, pepper, sliced pork belly, stir fry until the meat is slightly discolored, don't take too long, pour hot water, put it in the washed sauerkraut, stew in medium heat Yes, add salt, season with a small piece of seasoning
Stew for about fifteen minutes, the sour taste of the sauerkraut has come out, you can.
The number of pickled sauerkrauts to be washed depends on the degree of acidity. It is said that the sauerkraut is not good for MSG, but the mother is almost always put it. The pork belly is slightly oiled but not as good as the coke, or the oil of the fried meat. More, sauerkraut is very oil-absorbing, so the oil must be more fragrant than usual, sour soup is also very good.